Ginger Lemongrass Bbq Trout Recipes

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GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT



Grilled Whole Fish With Lemongrass, Chiles and Coconut image

Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 (1-pound) whole dorade, branzino or trout, cleaned
1/4 teaspoon fine sea salt, more as needed
Black pepper, as needed
1 1/2 tablespoons coconut oil, softened or melted
3 limes
2 small shallots, peeled
1 bunch cilantro, leaves and stems separated (about 2 cups leaves)
2 small stalks lemongrass, halved lengthwise and cut into 3-inch pieces
1 cup mint leaves, more for garnish
1 Thai chile or 1 to 2 serrano chiles, seeded and coarsely chopped
2 small garlic cloves, grated on a Microplane or minced
1/4 teaspoon Asian fish sauce, more to taste
1/2 cup unsweetened coconut milk
1 tablespoon safflower or grapeseed oil

Steps:

  • Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
  • Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
  • Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
  • Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 3 grams, Protein 86 grams, SaturatedFat 12 grams, Sodium 495 milligrams, Sugar 3 grams

BARBECUED TROUT



Barbecued Trout image

This delicious recipe came from a friend her in Mountain Home. The sauce really gives the fish a wonderful flavor. Even those who aren't that fond of fish will like it prepared this way. My husband and I have been married for 45 years and moved to this area after retiring 4 years ago. - Vivian Wolfram, Mountain Home, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

2/3 cup reduced-sodium soy sauce
1/2 cup ketchup
2 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon dried rosemary, crushed
6 pan-dressed trout
Lemon wedges, optional

Steps:

  • Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired.

Nutrition Facts :

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